Chef Thomas Hauck has featured foie gras (duck liver) on the menu at c.1880 since the restaurant’s 2012 opening. The continuously changing nature of Hauck’s menu means the foie gras plate you see below – from an early-March menu – will have a more spring-like look the next time you see it.
How do you approach eating this? There’s no right or wrong way.
Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.
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